ON OUR MIND

  • VEGAN CHIVE BLOSSOM CHEEZECAKE

    VEGAN CHIVE BLOSSOM CHEEZECAKE
    CHIVE BLOSSOMS & CHEEZECAKE YUM!
  • Tulip Time

    Tulip Time

    Hey there!

     

    How’re you zhuzhing?

     

    I’m out in my garden a lot these days. As much as work and life will allow anyways. But I’ve made a commitment to my garden and I try to keep it. May is one of those months where you never know what gifts the weather will bring, but one thing is sure, and that is that the flowers are popping out all over. All of my tulips came into bloom and before they get taken by the next hailstorm or wind or just plain move on, I make it a point to make something with them. Capturing the moment of spring. This year I made tulip gelees. Fancy way of saying I turned them into gumdrops!

     


     After the gelees were made I had to come up with a way of using them before they all got eaten, so I turned to my handy dandy green sugar cookies and popped them into the dough balls then baked them. Kind of a zhuzhed up thumbprint cookie! They came out looking almost like little flowers, which is kind of ironic. I think next time I’ll bake them on a stick and make cookie-flower-pops.

    Want to try? Here’s how:

     

    Tulip Gelee

     

    1 cup tulip petals*

    1 ¼ cups water

    Zest of 1 lemon

    3 Tablespoons lemon juice

    1 2/3 cup organic cane sugar

    1 box (1.1oz) ounce pectin (I use Pomona brand)

     

    I used silicone mini muffin molds and the gelees came out like perfect little buttons, but if you don’t have one of those, line a baking sheet with a silpat mat or a sheet of parchment. You can also use a 9 x 11 pan that has been sprayed with non-stick spray.

    Break out your food processor and put the sugar and tulip petals into the bowl. Zhuzh it up. Really, for a long time. Make sure the petals have completely incorporated into the sugar. This might take a couple of minutes.

    In a saucepan over medium heat, bring the water, lemon juice, lemon zest, and pectin to a boil, whisking the entire time to make sure the pectin breaks down.

    After the pectin water has come to a boil, add the sugar and bring this mixture to a boil while whisking to dissolve the sugar. Continue to boil for about 1 minute.

    Pour the hot gelee into the molds or drop it by the spponful onto the silpat or baking sheet, or pour it all into your 9 X 11 pan. Let the mixture cool. It won’t take long. Then unmold, pop off the silpat/parchment,or cut into squares.

     

    Congratulations – you’ve just lengthened your tulip season!

     

    gluten free vegan peanut free green sugar cookies with tulip gelee

  • Transition

    superpower flour

    Never too old, never too bad, never too late, never too sick to start from scratch once again.

    Bikram Choudhury

     

    Truth is that we are there. Starting over. Or at least continuing differently. Some of you might have known us or met us in our previous incarnation, and if so, welcome to the NEW us...Some of you might not have made our acquaintance before, and to those of you, we say, nice to meet you. Hope you'll join us on this journey.

    A little context please? Yes. Happy to. So, we used to call ourselves Miche's Kitchen. And then we took a good hard look at ourselves and what defines us and we realized the thing that makes us tick is making it special. Bringing it up a notch. Going all in and then going a little bit more...

    We start with SUPERPOWER Flour for goodness sake! A flour blend that has a bunch of plant-based protein, a flour blend that has no rice, potato, or tapioca, no gums, no soy, just pure plant goodness. But, we didn't stop there, we made sure everything was even more superpowered by using only sprouted and organic. And, like every good game show, we have a door number 3...we've added probiotics! Yup.

    And here's our real deal. We meet people (kids especially) all the time, who have food allergies or special diets. People who have to meticulously read labels and often end up eating not much more than glorified wallpaper paste. That's not what we're about. We are about sharing. We are about making things that folks with allergies and sensitivities can eat, but their friends and family who don't have restrictions want to eat. Can everyone indulge? Nope, but we're in the kitchen all the time trying new ideas and recipes and are open to hearing suggestions about what you want us to work on.

    While we're talking, let's talk about flavor. Flavor really is king (or queen!). We are starting with four. Double Chocolate for when chocolate just isn't enough. Oatmeal Cranberry because we love the oatmeal, but not so much with the raisin. Gingerful because, well, ginger, ginger, more ginger baby! And - Chocolate Chip because let's face it, America's favorite cookie needed our zhuzh.

    This starts to explain how we got to Zhuzh. We use the word all the time - "hand me the zhuzher", "zhuzh it around", "give it a little zhuzhing"... It just rolls off our tongues and so, when starting new, when in this time of transition, we turned to something familiar. Something comfortable to help us in the new time. Zhuzh means to make something more attractive or interesting and here we are zhuzhing into the future. 

    How do you zhuzh?